Using a mandolin if you have one, thinly slice onions and add to a large pan with olive oil, salt and pepper. Cook stirring often until the onions are browned and reduced in size, about 20-25 min. I like to add a drizzle of balsamic for added flavor and color.

Remove casing from sausage and add to a pan. Break down with a wooden spoon and cook for about 5-8 min until browned and cooked through. Remove from pan and wipe out pan with paper towels.

Melt butter in pan and whisk eggs in a small bowl. Pour eggs in pan in an even layer. Add sausage to the middle with a few slices of fontina and a scoop of caramelized onions. Once the egg has started to cook, fold egg over on each side. Cook for another min or so and then remove.

Toast brioche and add sriracha mayo or whatever sauce you want. Add eggs, more caramelized onions and a small handful of arugula. That’s it! Enjoy!